Ingredients

1/3cup Toasted sliced almonds

5ounces diced pancetta

1medium shallot, minced

1head roasted garlic, pulp squeezed out

1/2cup sliced green onions

2tablespoons chopped parsley

2cups chicken stock

Instructions

In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes.

Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.